I need to make a small cheesecake for a bride tasting. Does anyone have a recipe for a cheesecake this small, or know where to point me in TCB? I am cracking it open now, but on the off chance that someone has already done it, I would greatly appreciate the help.

I don’t make many cheesecakes, but for what it’s worth, I think it would be fine to just scale the cordon rose cheesecake to fit the 6” pan. A 6” pan of the same height as the 9” pan will need 44% of the recipe.

Bake time will be somewhat shorter, you may want to use an instant read thermometer to check the temp at the center. I think it needs to be at least 150F, and Hector reports that the cake will freeze well if you take it higher, to 160F.

I need to make a small cheesecake for a bride tasting. Does anyone have a recipe for a cheesecake this small, or know where to point me in TCB? I am cracking it open now, but on the off chance that someone has already done it, I would greatly appreciate the help.

Nathan

“EXTRA Nr G”
Good morning. Check out the recipe for Miss Rose’s cheesecake in TCB. If you like that one I will do a baker’s per centage format to reduce it for a 6 inch X 2, inch pan for you.

WARNING:
This recipe is very heavy with sour cream. If you wish to modify this amount it can be done.